Garlic Rice is a speciality of Chettinadu Cuisine. Good for health and relieves gastric trouble too.
Rice - 2 cups
Garlic Pods - 15 nos
Red chilly - 2 nos
Coriander seeds - 2 spoons
Bengal Gram Dal - 1 tspn
Urad Dal - 1 tsp
Ghee -2 tsp
Gingely Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - a few
Coriander leaves - 1/2 cup finely chopped
Cashew nuts - 8 to 12
Salt to taste
Wash soak and pressure cook rice with 4 cups of water. The rice should not be sticky but separate.
Heat 1 tbsp of oil in a pan, add mustard seeds and when it splutters add the bengal gram dal, urad dal, coriander seeds and red chillies. Fry them well and when they turn golden in colour add 5 to 6 pods of garlic and saute together. Remove from flame, when cold grind it to a fine powder.
Heat 1/2 tbsp of ghee in a pan add the remaining garlic pods and fry them till they become golden brown in colour. Break the cashew nuts into pieces and fry them too till they become golden brown. Remove the pods and let them cool. Add the remaining ghee and oil to the pan, and add the mustard seeds when it splutters add curry leaves and saute it a while.
Add the cooked rice, ground powder and required salt and mix well. Add the fried garlic pods on top. Decorate it with coriander leaves and fried cashewnuts.